A Romantic Valentine's Day Dinner
By Sherril Steele-Carlin
Here's a menu fit for any romantic, from an amazing salad to dessert!
Artichoke Salad
- 1 Tablespoon white wine vinegar
- 2 cups canned artichoke hearts, quartered
- 1 teaspoon Louisiana hot sauce
- 1 small garlic clove
- 2 teaspoons Kosher salt
- 1 teaspoon Worcestershire sauce
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
In a non-metallic salad bowl, mash garlic and salt with a strong fork. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, add hot sauce, stir, add Worcestershire sauce, mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, and then serve on a bed of greens.
Chicken Etoufee
- 3/4 cup onion, half minced and half diced
- 3/4 cup bell pepper, minced
- 3/4 cup celery, minced
- 3 little green onions, minced
- 1 large clove garlic minced
- 2 teaspoons Cajun spice mixture
- 3 tablespoons butter
- 3 tablespoons dry roux
- 3 cups chicken broth
- 2 boneless skinless chicken breasts
Pre-cook the chicken breasts in microwave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.) Sautee the diced onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes), add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy. Serve over rice. Makes two generous servings.
Rum Nut Cake
- 1 cup finely chopped pecans
- 1 (18-1/2 oz.) pkg. butter recipe golden cake mix
- 1 (3 3/4 oz.) pkg. vanilla instant pudding mix
- 1/4 c. light rum
- 1/2 c. water
- 1/2 c. vegetable oil
- 4 eggs
Preheat oven to 350 degrees Lightly grease and flour a bundt pan. Sprinkle nuts evenly over bottom of pan. Place cake mix and pudding in a large bowl and toss lightly, then add next 4 ingredients. Beat with electric or hand beater for 2 minutes. Pour carefully into pan not disturbing nuts. Bake for 50 to 60 minutes until lightly firm to touch. Remove from oven and place on rack, carefully loosen cake from pan and center, pour hot glaze (see below) over cake at once, and let stand 30 minutes, invert onto plate.
Glaze:
- 1 stick margarine
- 1 cup sugar
- 1/4 cup rum
- 1/4 cup water
Boil in saucepan for 3 minutes, stirring constantly and pour at once over hot cake. Distribute evenly while pouring.
